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Olive and Rosemary Focaccia
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-
Prep
15
min
-
Total
40
min
-
Servings
16
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Ingredients
-
2
cups Original Bisquick™ mix
-
2
teaspoons garlic powder
-
1/2
cup hot water
-
1/2
cup pitted kalamata olives
-
2
teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
-
1
teaspoon olive oil
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Steps
-
1
Heat oven to 400°F. In medium bowl, stir Bisquick mix, garlic powder and water until stiff dough forms. Let stand 5 minutes.
-
2
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 50 times.
-
3
On ungreased cookie sheet, press or roll dough into 8-inch round. Sprinkle olives over dough; press lightly into dough. Sprinkle with rosemary.
-
4
Bake 12 to 14 minutes or until light golden brown. Brush oil over top. Cool 10 minutes. Cut into 16 wedges with serrated knife.
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-
This makes an excellent bread to serve with an Italian dinner. Cut it into 8 wedges and, if you like, serve with olive oil for dipping.
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Nutrition Facts
Serving Size:
1 Appetizer
- Calories
- 70
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 1/2g
- Cholesterol
- 0mg
- 0%
- Sodium
- 220mg
- 9%
- Potassium
- 20mg
- 1%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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